Mexican Rice and Roasted Asparagus with Chili and Onions

Admittedly, when I think of Mexican food I immediately think of tacos. And I love tacos. Like, a lot. I also know, however, that there is a very rich culture of Mexican food that does not revolve around tacos. So this year we ventured out and found some delicious non-taco recipes to make. I highly recommend you take the time to make Pollo en Mole Verde. The Mexican rice is pretty standard fare, and makes a good sopping up agent for any saucy dish like the Pollo en Mole Verde. The asparagus is delicious with any meal, on it’s own roasted asparagus is a favorite, with the additional of rich, sweet, and spicy sautéed onions and dried chili it is on another level.

1. Place stock, tomatoes, 1 clove garlic, and onion in a blender and purée until smooth; set tomato mixture aside.

2. Heat oil in a large saucepan over medium-high heat; add remaining garlic and rice and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in tomato mixture, season with salt and pepper, and reduce heat to low.

3. Cook, covered, until rice is tender and has absorbed all liquid, 25-30 minutes. Remove from heat and let sit, covered, for 10 minutes. Gently fluff the rice with a fork.

2. Heat 1 tablespoon olive oil over medium heat, add the onion and cook, stirring frequently, until very soft and lightly browned, about 8 minutes. Add the garlic and cook, stirring for a minute or so, until soft and aromatic.

3. Set cooked onion and garlic aside, add dried pepper to the pan and toast for no more than one minute, add to the onion mixture. Add vinegar to mixture and stir to combine.